Lightly salted cucumbers on mineral water

Very tasty and fast cucumbers! Everyone likes it! Summer is on the doorstep! It's time for fresh vegetables and fruits.

The author of the recipe

Lightly salted cucumbers in mineral water

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Composition / ingredients

Servings:

Cucumbers

900

Soda

Salt

Garlic (large)

Dill

Hot capsicum

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 7 g

33 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 16 h

Step 1:
How to make lightly salted cucumbers on mineral water? Take such beautiful cucumbers! Wash, soak in water, cut off the tips.
Step 2:
Put half of the greens and chopped garlic, hot pepper on the bottom of a two-liter jar, then put the cucumbers. Put the rest of the greens, garlic, lavrushka on top, add salt.
Step 3:
Pour mineral water into several receptions (Carefully! It will foam!) The water should cover the cucumbers completely. Cover the jar with a lid and leave at room temperature for four hours. Then tighten the lid and put the jar in the refrigerator for 12 hours.
Step 4:
The next morning we eat delicious, crispy, lightly salted cucumbers! Have a good pickling!

Everyone already, I think, has young cucumbers on sale. It's time to get them salted! Here are some tips.
There are three main ways to prepare lightly salted cucumbers: in brine (hot or cold), in its own juice and the "dry" method. Despite the serious differences in cooking, all recipes are united by little tricks.
The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and with pimples. Pimples, by the way, indicate that you have a pickled variety of cucumbers at hand, and not salad (smooth). It is better to take cucumbers of the same size, so that in the end there is enough salt for everyone equally. To make cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours. It is necessary to trim the tips of cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, so they will cook faster and better. When sending cucumbers to a container for salting, it is better to place them vertically-they will be salted more evenly. Cucumbers should not be tightly packed into a jar or other dishes: as a result of too close proximity, they will lose their crispy properties. A jar or saucepan with lightly salted cucumbers does not need to be tightly closed, you can simply cover it with a napkin, because air is needed for fermentation of the brine.
I cook cucumbers in several ways, but the recipe with sparkling water turned out to be the most successful. You can use ordinary carbonated water, such as Bonaqua, you can take a tablespoon of mineral water. The main thing is that there should be a lot of bubbles! The amount of salt depends on your taste preferences. I indicated two spoons, but I usually put three myself, because we like it saltier.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).